Choco Cornet

	Can you guess how this bread was given its name? Its shape is like the instrument Cornet, which is derived from the Italian word for “horn” Corne.
Home Bakery Supreme® Breadmaker BB-CEC20 Home Bakery Mini Breadmaker BB-HAC10 Home Bakery Virtuoso® Breadmaker BB-PAC20 Home Bakery Virtuoso® Plus Breadmaker BB-PDC20 These ingredients are for this model. If this is not your breadmaker, please select from the available models below. Home Bakery Supreme® Breadmaker BB-CEC20 Home Bakery Mini Breadmaker BB-HAC10 Home Bakery Virtuoso® Breadmaker BB-PAC20 Home Bakery Virtuoso® Plus Breadmaker BB-PDC20
	Ingredients (for BB-CEC20, 16 Choco Cornets): Dough: 7/8 cup (210mL) milk 1 large egg, beaten 3-1/3 cups (427g) bread flour 4 Tbsp. (46g) sugar 1 tsp. (5.6g) salt 2 Tbsp. (28g) butter 1-1/2 tsp. (4.2g) active dry yeast Filling: 6 Tbsp. sugar 2 Tbsp. all-purpose flour 3 Tbsp. corn starch 2 Tbsp. cocoa powder 4 egg yolks 2 cups (480mL) milk 2 Tbsp. unsalted butter 2 oz. (56.7g) semi-sweet chocolate chips 1/2 tsp. vanilla extract You will need 16 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil. Ingredients (for BB-HAC10, makes 10 Choco Cornets): Dough: 1/2 cup milk 1 large egg, beaten 2-1/3 cups bread flour 2 Tbsp. sugar 1/2 tsp. salt 1/4 cup butter 1 tsp. active dry yeast Filling: 4 Tbsp. sugar 1-1/2 Tbsp. all-purpose flour 2 Tbsp. cornstarch 1-1/2 Tbsp. cocoa powder 3 egg yolks 1-1/2 cups (360mL) milk 1-1/2 Tbsp. unsalted butter 1.5 oz. (42.5g) semi-sweet chocolate chips 1/4 tsp. vanilla extract You will need 10 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil. Ingredients (for BB-PAC20, 16 Choco Cornets): Dough: 7/8 cup (210mL) milk 1 large egg, beaten 3-1/3 cups (427g) bread flour 4 Tbsp. (46g) sugar 1 tsp. (5.6g) salt 2 Tbsp. (28g) butter 1-1/2 tsp. (4.2g) active dry yeast Filling: 6 Tbsp. sugar 2 Tbsp. all-purpose flour 3 Tbsp. corn starch 2 Tbsp. cocoa powder 4 egg yolks 2 cups (480mL) milk 2 Tbsp. unsalted butter 2 oz. (56.7g) semi-sweet chocolate chips 1/2 tsp. vanilla extract You will need 16 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil. Ingredients (for BB-PDC20, 16 Choco Cornets): Dough: 7/8 cup (210mL) milk 1 large egg, beaten 3-1/3 cups (433g) bread flour 3-1/2 Tbsp. (42g) sugar 1 tsp. (5.0g) salt 2 oz. (57g) unsalted butter 1 tsp. (3.0g) rapid rise yeast Filling: 6 Tbsp. sugar 2 Tbsp. all-purpose flour 3 Tbsp. corn starch 2 Tbsp. cocoa powder 4 egg yolks 2 cups (480mL) milk 2 Tbsp. unsalted butter 2 oz. (56.7g) semi-sweet chocolate chips 1/2 tsp. vanilla extract You will need 16 stainless steel pastry cone molds 5” in length, or self-craft your own. Roll a standard printing paper into a cone, staple to hold shape, fold in the edges and wrap the paper cone with aluminum foil.
	1 Following the instruction manual, prepare the dough using the ingredients listed.
	2 Make the chocolate cream filling. In a sauce pan, whisk sugar, flour, corn starch and cocoa powder. Add egg yolks and mix well. Add milk gradually while stirring constantly.
	3 Stir and cook mixture over medium heat. Just before the mixture boils, remove from heat, stir in butter, chocolate chips, vanilla extract and mix until dissolved. Transfer filling into a flat container, place plastic wrap directly on surface of the filling to prevent any skin from forming. Refrigerate for at least 1 hour to chill.
	4 When the DOUGH course completes, remove the dough and divide into 16 for the 2-lb. breadmaker, or into 10 for the 1-lb. breadmaker, and shape each piece into a ball. Cover with a plastic wrap and let rest for 20 minutes.
	5 Shape doughs into horns. Grease each mold with butter (not in the ingredients) and set aside. Roll a dough into 12” long rope. Starting at the wide end of the mold, wrap dough around the mold, not too tightly, with 1/8” space between dough seams, to allow room for proofing. Tuck both ends under the dough spiral to keep dough from unraveling.
	6 Place horns, pinched side down, on a baking sheet lined with parchment paper. Spritz with water and allow to double in size in a warm place (about 30-40 minutes at 95°F).
	7 Brush with egg glaze. Bake in an oven preheated to 360°F for 13 minutes, or until golden brown.
	8 Remove from the oven and place horns on a rack, allowing them cool until they are cool to the touch. Remove the molds and allow to cool completely.
	9 Place chocolate cream filling from step 4 in a thick plastic bag. Cut the corner of the bag and squeeze into each hole of bread until full.
	10 Enjoy!